Coconut Ginger Chicken Vegetables

As I walked through the bustling market, the aroma of fresh spices and vibrant produce filled the air, instantly reminding me of my beloved Coconut Ginger Chicken Vegetables. This dish has been a staple in my kitchen, a comforting embrace on busy weeknights and a delightful surprise for unexpected guests. The combination of tender chicken, aromatic spices, and creamy coconut milk creates a harmony of flavors that transports me to a tropical paradise with every bite. I remember the first time I made it; the colors danced in the pot, and the smell captivated my family, pulling everyone to the kitchen to see what was brewing. It’s more than just a meal; it’s a memory-maker.

Ingredients for Coconut Ginger Chicken Vegetables

In this recipe, we’re using a selection of wholesome ingredients that come together beautifully. The star of the show is the combination of aromatic spices and rich coconut milk, which create a luxurious sauce to coat our tender chicken and vibrant vegetables. Each ingredient plays a vital role, contributing to a dish that’s not only delicious but also visually stunning.

• 4 cloves garlic (minced) – Adds a punch of flavor and aromatic goodness.
• 2 inch cube of ginger (minced) – Provides warmth and a fresh zing to the dish.
• 1 small onion (chopped) – Essential for depth of flavor and sweetness.
• 1 tablespoon olive oil – For sautéing and adding healthy fats.
• 2 tablespoons butter – Creates a rich base and enhances flavor.
• 3 chicken breasts (cut into 1 1/2 inch cubes) – The heart of the dish, providing protein and substance.
• 1 can coconut milk – Delivers creaminess and tropical sweetness.
• 1 cup chicken broth – To build a flavorful sauce.
• 1 can baby corn – Adds crunch and a touch of sweetness.
• 1 can green beans – Provides color and a fresh texture.
• 1 tablespoon cornstarch – Used for thickening the sauce.
• ½ teaspoon ground pepper – For seasoning and a hint of heat.
• 1 teaspoon ground cumin – Adds earthy flavor and richness.
• 1 teaspoon ground coriander – Offers a subtle sweetness and complexity.
• 1½ teaspoons ground turmeric – Imparts a beautiful color and depth of flavor.
• 1 teaspoon salt – Enhances all the other flavors.

How to Make Coconut Ginger Chicken Vegetables

Making Coconut Ginger Chicken Vegetables is a delightful experience! The steps are straightforward, and each moment spent cooking builds anticipation for the delicious meal ahead. Let’s dive into the cooking process together.

1. Begin by combining the garlic, ginger, and spices from your spice blend in a small bowl. This blend will become the flavor base of your dish. Set it aside as you prepare the next steps.
2. In a large stew pot, heat the olive oil over medium heat. Once hot, add the butter and let it melt, swirling it around to coat the bottom of the pot.
3. Now toss in the minced garlic, ginger, and chopped onion. Sauté these ingredients for about a minute or until the onion turns translucent. The beautiful aroma will start to fill your kitchen!
4. Add the spice blend to the pot. Stir everything together and let the spices bloom for a minute, allowing their flavors to deepen.
5. Next, add the cubed chicken breasts to the pot. Cook the chicken on all sides until it’s no longer pink, about five to seven minutes. You want it to be nice and golden.
6. Pour in the coconut milk and chicken broth. Ensure the liquid covers the chicken. If it looks a bit dry, add more chicken broth as needed to keep everything moist.
7. While the pot is simmering, drain the baby corn and green beans. Cut the baby corn into halves or thirds for better bite sizes.
8. Add the drained baby corn and green beans to the pot. Give everything a good stir to mix the ingredients evenly.
9. In a small bowl, whisk the cornstarch with a bit of the broth from the pot to create a slurry. This will help thicken the sauce without clumping. Add it to the pot and stir to combine.
10. You can also add any additional vegetables you desire at this point. Cover the pot and let it cook for another 20 to 30 minutes, allowing all the flavors to meld and the chicken to become tender. Make sure to check on it occasionally.

Substitutions and Tips

If you’re looking to make Coconut Ginger Chicken Vegetables your own, here are some helpful tips and possible substitutions.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Freezing: This dish can be frozen for up to two months. Allow it to cool completely before transferring to a freezer-friendly container.
• Pairing: Serve Coconut Ginger Chicken Vegetables over steamed rice or quinoa for a hearty meal.
• Spice Level: For those who love heat, consider adding some chopped fresh chili or a dash of cayenne pepper.
• Variations: Try using tofu or vegetables instead of chicken for a vegetarian option.
• Fresh Herbs: Garnish with fresh cilantro or basil before serving for a pop of flavor and color.

How to Serve Coconut Ginger Chicken Vegetables

Serving Coconut Ginger Chicken Vegetables can elevate the dining experience with just a few thoughtful touches. Here are some ideas to enhance your meal:

• Over Rice: Serve the dish over fluffy white rice or brown rice to soak up the delicious sauce.
• With Noodles: For a different twist, serve alongside rice noodles or stir-fried noodles for a delightful combination.
• As a Bowl: Create a nourishing bowl by adding your choice of greens, like spinach or kale, for an extra nutrient boost.
• Garnish: Top with fresh herbs, such as cilantro or green onions, to add a refreshing contrast.
• Accompaniment: Complement the dish with a side of sesame cucumbers or a light salad for a refreshing crunch.
• Occasion: This dish is perfect for family dinners, weekend gatherings, or even casual get-togethers with friends!

FAQ

Conclusion

Coconut Ginger Chicken Vegetables is truly a dish that brings comfort and joy to the dining table. With its blend of rich flavors and vibrant ingredients, it’s a meal that everyone will love. So why not give it a try tonight? You’ll be amazed at how easy it is to make and how quickly it becomes a family favorite!

Coconut Ginger Chicken Vegetables

The ultimate comfort food, Coconut Ginger Chicken Vegetables combines tender chicken with vibrant vegetables and a creamy coconut sauce. Perfect for a cozy dinner, this easy weeknight dinner will have everyone asking for seconds!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 4 cloves garlic minced
• 2 inch cube ginger minced
• 1 small onion chopped
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 pieces chicken breasts cut into 1 1/2 inch cubes
• 1 can coconut milk
• 1 cup chicken broth
• 1 can baby corn
• 1 can green beans
• 1 tablespoon cornstarch
• ½ teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1½ teaspoons ground turmeric
• 1 teaspoon salt

Equipment

• Whisk
• Chef's Knife
• Wooden Spoon
• Blender

Method

 

1. Combine the garlic, ginger, and spices from your spice blend together in a bowl and set aside.
2. In a large stew pot, heat the olive oil over medium heat. Add the butter and let it melt.
3. Add the minced garlic, ginger, and chopped onion. Sauté until the onion is translucent.
4. Add the spice blend to the pot and stir to combine. Let it cook for a minute.
5. Add the cubed chicken breasts and cook until no longer pink, about five to seven minutes.
6. Pour in the coconut milk and chicken broth. Make sure it covers the chicken.
7. Drain the baby corn and green beans. Cut the baby corn into halves or thirds.
8. Add the drained baby corn and green beans to the pot and stir.
9. Whisk the cornstarch with a bit of broth from the pot and add to the mixture.
10. Cover the pot and cook for another 20 to 30 minutes, ensuring the chicken is tender.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.